Mackerel “Namban-zuke”
Just need a frying pan! In a sour and slightly spicy sauce. Refreshing dish for summer but I cook it all year as I love mackerel and vinegar - good for health:)
Mackerel “Namban-zuke”
Just need a frying pan! In a sour and slightly spicy sauce. Refreshing dish for summer but I cook it all year as I love mackerel and vinegar - good for health:)
Open in Cookpad AppSteps
- 1
Cut mackerel into pieces and sprinkle some salt and leave it for 10mins. (To reduce fishy smell)
- 2
Slice vegetables thinly.
- 3
Mix the seasonings from vinegar to chilli flake. (I forgot to add chilli flake this time!)
- 4
Dab the mackerel with kitchen paper to remove water on both sides. Then thinly cover with flour.
- 5
Shallow fry mackerel both sides then wipe and remove the oil in the frying pan with kitchen paper.
- 6
Add vegetables and stir fry about 1min then serve in a dish.
- 7
Heat the mixed seasoning in the same frying pan until it’s starting to bubble. Then pour it on the vegetables and mackerel.
- 8
It’s good as a cold dish in summer (cool it down in fridge) but also good warm, with Japanese rice and miso soup:)
- 9
I used cider vinegar as it is easy to find in the UK but traditionally we use rice vinegar or malt vinegar.
Cooksnaps
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